Wine Berserkers - international wine social media, online community, and discussion

What would you drink if you were having it in Rome? I usually reach for a young Italian red with plenty of acid.

I dug out a 13 year old email from Roy Hersh. I have no idea if this guy still sells them or how much they are now. I like mine -- they came in a wooden case. *** You can get them from a guy named Gustavo Devesas (email address below). Be sure to tell him that Roy Hersh referred you. They cost about...

I remember using my tongs once over a friend’s house. His wife came home, looked at the bottle and said, “you couldn’t find a better way to open the bottle than that?”

My wife ordered mine from a guy in Portugal. I think it took a while to get them. Probably a recommendation of “The Port Authority”.

My father took on the project of digitizing his hometown newspaper over the past year. Here's a wine article featuring Rick Lewis of the Madison Wine Shop from 1991.

TimF wrote: ↑January 20th, 2021, 7:20 pm Delicious! Bottled 9/3/2013
630308B4-E481-4847-A372-504A307BA125.jpeg

This beer is really, really good. Like one of the best I’ve ever had in my life.

Re: What BEER are you drinking? Delicious! Bottled 9/3/2013

Delicious! Bottled 9/3/2013

They are sending me a bottle of wine for free? Seriously?

I had never heard of this bottling. Just saw it on WineBid today and my jaw dropped.

I will cook with wines that didn’t meet my drinking standards. I’ll go so far as to say I never cook with a wine I’d drink. For cooking I typically buy four packs of 187ml bottles from Gallo or something similar. I guess they’re drinkable but I usually reach for something at a higher price point wh...

I didn’t think any of those were rules except holding a glass by the bowl. I will admit I don’t do that and will mentally judge those who do. I will also admit that I use stemless glasses a lot — like 95% of the time.

I haven’t personally had a wine I liked out of a box or bag or can.

You get upgrades and more points when renting. Not that fancy.

2009 Geyserville. Very youthful and very delicious.

Next direction: braise pork roast in cream.

Free to a good home. Status starts Jan. 31, 2021 and concludes Jan. 31, 2022.

I’d be curious to know the temperature in Bern’s cellar. I could see my breath in there. Their bottles seem to age very well.

It’s probably terrible. Send it to me and I’ll get rid of it for you!

I don’t think any Russian River Brewing is distributed in Illinois. I’m happy to cover the costs.

https://i.imgur.com/l35Fyrul.jpg Opened this up on NYE and it was beautiful. Cheers, Bud How old is this? My wife picked up some in Ireland several years ago. Don’t think I ever opened any. Tim, this was bottled in May 2020, it was in a perfect drinking window. Cheers, Bud Crap this is getting old....

I had a Baratza for several years until the motor burned up. Replaced it with a Rancilio Rocky which is far sturdier and has been going like a champ for probably 8 years now.

I'm always interested in acquiring Bottle Logic stouts and Russian River sours. I've got a bunch of regular Dark Lord, regular 2020 BCBS and some Allagash sours if anyone is interested. I don't love doing the legwork of shipping but will do so for BL and RR.

OT but... My nephew just took a job at Phase Three, he's going to be the taproom manager / outside sales can't wait to return to Chicago and try their beer. A friend of mine loves their stuff. I've only tried one and was ho-hum on it. Looking forward to getting over there once I get the vaccine. I ...

James Billy wrote: ↑January 4th, 2021, 11:52 pm Just had a 2019 vintage of this for research purposes. Fantastic for the small money. Balanced, juicy and reasonable depth.

Just got an offer from Vin Chicago for the 2019 and pull the trigger -- $13.99.

https://www.winedisco.com/orderform.asp ... ignid=5331

As I contemplate what to do in the next phase of my life, I really think I might enjoy doing something in the wine business. The more I read about retirement the more I see, "if you're not doing it now, you're not going to do it then." So I've got five or so years to figure out what I'd li...

Father Kyle’s Cinnamon Roll Stout. I didn’t really like it. A bit thin for this flavor.

BRhoades wrote: ↑January 2nd, 2021, 1:18 pm

Opened this up on NYE and it was beautiful.

Cheers,

Bud

How old is this? My wife picked up some in Ireland several years ago. Don’t think I ever opened any.

At $10.99 this Barbera is a fantastic bargain. 8730DF9C-1CAE-47C6-A619-E945ED0F3BAF.jpeg Tried this one too and it was fantastic. Went back for 5 more. I was happy to find they had some when I went back today. I grabbed a full case. Such a bargain. Probably won’t be able to stop myself from buying ...

I tried it once and it was a failure. It might be one of those things where I need to actually do it with someone knowledgeable the first time.

I opened a 2015 Béatrice et Pascal Lambert "Les Perruches" Chinon with Ooni pizza last night. After a little while of drinking and eating I said to my wife, "this is really good." She agreed. Better than your average Chinon for sure. Wish I could buy more...

At $10.99 this Barbera is a fantastic bargain.

1983 Talbot. Really nice with prime rib. Drink ‘em if you’ve got ‘em.

Vivian Howard’s Deep Run Roots is a really beautiful book on North Carolina cooking. The only thing is that the recipes are rather complicated (for me anyway) and use some ingredients that aren’t that easy to find here in South OC. I really enjoy her PBS show. Her cooking looks great and I'd love t...

2011 Ridge Monte Bello. My wife’s birthday is today. I normally wouldn’t open such a young MB but the vintage chart from Ridge says drink or hold so I was curious. I decanted it a couple hours ago and it sure as hell smelled tremendous.

Five pounds of guanciale arrived this morning with this little gift.

I haven’t found Diamond Crystal available for sale around here lately so I tried running Morton’s kosher through a mesh strainer. Bottom left is what went through the strainer. Bottom right is what didn’t. Top center is Morton’s table salt for reference. The finer pieces were about 2:1 by volume. 81...

I find it very interesting that there are very few suggestions of drinking German wine with German cuisine. Is it because German cuisine is generally unpopular? Basically. How many German restaurants do you see in America? Hamburger, mashed potatoes, hot dogs (Wieners), bratwurst, and layer cakes a...

I find it very interesting that there are very few suggestions of drinking German wine with German cuisine. Is it because German cuisine is generally unpopular? Basically. How many German restaurants do you see in America? Hamburger, mashed potatoes, hot dogs (Wieners), bratwurst, and layer cakes a...

I find it very interesting that there are very few suggestions of drinking German wine with German cuisine. Is it because German cuisine is generally unpopular?

One of my favorites is pork schnitzel with spaetzle and mushroom gravy. I like it with a wide range of sweetness levels.

Mich@el Ch@ng wrote: ↑December 12th, 2020, 5:46 pm Spotted cow

Popular in the hockey locker room.

White Elm Champurrado Stout. One of the best beers of the year for me. Reminiscent of Dark Lord Chemtrailmix. I love the spices in this one.

I’ve been paying about $22 for a four pack of the Mackinac.

Anyone else having trouble posting pictures?

Friend of mine says barrel aged Smells Like Bean Spirit is similar.

Does anyone know if the Founders - KBS "Maple Mackinac Fudge" is meant to replace CBS? This is a new KBS variant (quite frankly, it's the first KBS variant I've ever seen or heard of), and it sounds virtually identical to CBS. That is my understanding. CBS is retired. It’s been a couple o...

TimF wrote: ↑December 5th, 2020, 10:42 am I got some blended at Woodmans and BT at Binnys today. Plenty of regular available everywhere it seems.

I definitely prefer the blended over the Buffalo Trace. BT is far boozier.

My wife and son have already had two each.

My deck is rather large and sometimes I move things around depending on lighting and wind conditions. I could probably have everything installed and make dedicated spaces for them but it would be a large project that seems unnecessary. I think I’d also need to retrofit all my equipment. Having said ...

I’ve got a gas grill, gas smoker and gas Ooni. Very convenient to swap tanks between the three and I can put them wherever I want. I swap out a couple tanks at a time when I go to Menards. For me it’s a lot more flexible than if I had a line and had to install everything in a specific spot.

Beautiful, Mike. My pies taste great but don’t look great. I think I need to take a class or something.

I got some blended at Woodmans and BT at Binnys today. Plenty of regular available everywhere it seems.

Nice Martin. Have made Rouladen 2-3 times ourselves at home, but my mother in law makes a much better version that we get to enjoy once or twice a year, often with home made spaetzle for the gravy. The secret to the perfection of this meal is getting the correct cut of beef, & the pickle of cou...

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